Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details 20kg in polypropylene bags or paper bags as per request
Quick Details Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Purity: 100% Packaging & Delivery Packaging Details 20kg in polypropylene bags or paper bags as per request
Quick Details Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details Flowers in Carton boxes 12.5 kg, in polypropylene bags, paper bags
Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 100% Packaging & Delivery Packaging Details 20kg in polypropylene bags or paper bags as per request
Collected from farms, sun dried or machine dried at 8% humidity. Machine separation of stems from seeds. Cleaning any impurities. Packing for Export Product Type: Single Herbs & Spices Style: Dried Drying Process: sun dried or machine dried at 8% humidity Place of Origin: Egypt Packaging & Delivery Packaging Details 25kg polypropylene bags Shipping Method 20ft (13 Metric Tons) 40ft (26 Metric Tons)
Overview The use of parsley has been recorded in history since the Roman times. Since then, until now, it serves as a garnish to almost every savoury dish. It is cultivated worldwide, and although the leaves variate from one region to the next, the taste remains very similar. North Africa and the Middle East are mass processors of parsley in its dry form. Common Uses Parsley in its dry form can be added to mixed herbs spices used in meat rubs, vinaigrettes, bean dishes and vegetable soups. It complements egg dishes, roasted vegetables and herb breads very well. Most Italian dishes are enhanced with parsley in the form of mixed herbs blends. Parsley is often described as the perfect experimental herb as it more commonly adds flavour than overpowers due to its subtle aroma and flavour and can handle long cooking times. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Sage is an herb that pairs excellently with meat dishes. Sage has a musty, aromatic scent and is commonly used in the Mediterranean and Middle Eastern regions. It is an evergreen herb that is available all year round. Cooks prefer sage leaves over ground sage. Common Uses Although it is most often used for meat preparation, this herb is also commonly used in poultry stuffing and as a main ingredient of sausages as it contributes well with fat-rich dishes. One of its benefits is that it gives a meaty flavour to vegetarian dishes. In India especially, cooks use it in rice, soups and grain dishes. Its perfect partner is in pumpkin. In Italy it is chopped and mixed with melted butter, then served stirred into pasta or potato gnocchi. In the Middle East, sage is used in kidney and liver recipes to elevate the flavours of the meat. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Calendula petals have been eaten since ancient times. Not only is it a visually attractive plant, it also has the texture that holds together when cooked. In Asia is it commonly known as pot marigold and can be found in both farmlands for cultivation, as well as in home gardens. Whether pale yellow, golden orange or lemon coloured, its blossoms make for unique culinary experiences. Common Uses Since its culinary benefits were discovered, calendula flowers have been used to colours egg yolks, colours cheeses and give vibrant colours to green salads. Their peppery taste is a perfect substitute for the zing of lemons or acidic elements. It is often added to cream cheese dips for cracker platters. It can also be used as a substitute for saffron only for the vibrant orange colouring, not the taste. Calendula tea is a very common drink in large parts of the world. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Molokhia is a dark and leafy green plant. It is also known as the Jewâ??s Mallow. It is a very acquired taste as it develops a viscosity like that of an okra when cooked. It is grown and processed all over the Middle East. Although it is mostly used fresh and in frozen form, the dried form is commonly used in countries where this plant doesn't grow. Common Uses The Lebanese version is served as a soup garnished with pita croutons, onion and red wine vinegar. In Egypt it is more toned down by serving as a green soup only â?? flavoured with a lot of garlic, coriander - scooped up with fresh, soft bread. It is also served on top of rice with roasted chicken or duck. The key in its flavour is the Taqliya which is made up of the chopped garlic fried in butter and seasoned with ground coriander. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Dry lemon is sundried until all its water content is dried up. It is used whole, sliced or ground and a very popular spice in Middle Eastern cooking as a souring agent. Common Uses Dry lemon is used for its acidity in chutneys, soups and stews. In the Middle East it is even ground into dough for flatbreads. It is used in meat dishes as well as bean-based dishes. The powder can also be added to rice. It is an essential ingredient in Persian cooking. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Liquorice is a dried root from a plant that is indigenous to the Middle East and Central Asia. The roots are harvested, cleaned, beaten and when the roots reach straight lengths, it is dried. Liquorice roots add sweet flavours to cakes and baked goods. Common Uses Liquorice root can be ground and added to a coffee blend, as a natural sweeting agent. It is highly recommended in gamy meats to enhance the already sweet element that these venison cuts hold. Liquorice is very often used in desserts such as ice creams, panna cotta, toffees and liqueurs. It can be used to flavour sugar and dried fruits. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Marjoram is very closely related to oregano, but very different in so many ways. It is perhaps the ultimate meat herb because it elevates both meat and poultry to a whole new level. This aromatic herb has been used since the beginning of time and it grows very well in hot areas such as North Africa and the Middle East. Common Uses Even though it works perfectly with meat, it is an excellent herb for vegetable-based dishes. It should be used in combination with other herbs and spices as it is very pungent and can overpower all other flavours. Italian dishes would lack without marjoram. Pizza sauces, soups, salad dressings and grain dishes all taste excellent when marjoram is added. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won�?�¢??t do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview The tropical Hibiscus flower is a very popular item in spice shops all over the Middle East and Europe. It can be used in both sweet and savoury dishes. Hibiscus tea is also very widely enjoyed for both its flavour and health benefits. It can be chilled for a decent, tart drink. Dried hibiscus flowers can also be burnt and used as hair dyes. Common Uses Crushed hibiscus leaves mixed with some olive oil makes for a great paste to treat damaged and dull hair. It is also very beneficial for sore skin due to acne problems. Crushed hibiscus is also used in teabags for quick cups of tea. The crushed version also makes it easy to use in jellies and desserts. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Guava is a very nutritional fruit. The dry leaves are also very beneficial as they contain antioxidants, they are antibacterial and have anti-inflammatory benefits. When steamed, it can be treated for stomach issues and even cancer. Common Uses Guava leaves have very high levels of anti-oxidants and those destroy free radicals that damage skin. A mixture of boiled guava leaves and yogurt applied to the skin improves skin complexion. The tea also brings quick relief from diarrhea, lowers cholesterol, encourages weight loss and assist with diabetic issues. Furthermore, studies have shown that a regular use of guava leaf tea flights cancer. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic wont do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview The daisy-like flower is cultivated in North Africa and central Europe. Although it is mostly used as a tisane, it is also a very important ingredient in beauty products and teas. Chamomile aids relaxation and sleep, and it also improves digestive problems. Common Uses The flower is infused in creams to get the flavour into elegant desserts. Chamomile oils are used in seafood dishes due to its acidity and herbal flavour. Chamomile is also used in alcoholic and non-alcoholic cocktails. The most common use is to mix chamomile powder in a cup of hot tea. One can also sprinkle the powder over soups and stews for an acidic element. In baking one can add the chamomile powder to cookie batter, scones batter and even muffins to add a delicate floral aroma. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
2-4, 5 month old live sheep, 16-24, 24-30kg, ewe or ram, keen fattening.
Moisture 14.5 % Max, Broken grains 5.0 % Max, Damaged 5.0 % Max, Foreign Admixture 2% Max, GMO - not allowed, Ambrosia 50 mg/kg, max Quality: Goods shall be sound, loyal of merchantable quality, in healthy condition, without spontaneous heating, normal healthy colour and odour free from any foreign smell or taint (without musty, malty, sour and sweetish smell). The Goods to be free from quarantine and sanitary objects, poisonous or harmful substances pesticides and the remains of fumigation. The Goods should meet the requirements of phytosanitary quality norms effective in EU. Other quality specifications are to comply with DSTU 4525-2006 Terms of Shipping: FCA
Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Brand Name: Caliph Trade Purity: 100% Natural Packaging & Delivery Packaging Details 25kg in polypropylene bags or paper bags as per request
Type: Flower Seeds Certification: ISO 22000, ISO 9001 and HACCAP Grade: A,B and animal consumption Place of Origin: Egypt Brand Name: Caliph Trade Purity: 99% Packaging & 25kg in polypropylene bags or paper bags as per request
Overview Anise Seed is related to cumin and fennel. It is an annual plant that is indigenous to the Eastern Mediterranean region and cultivated in parts of the world. It is very often used in Middle Eastern cooking, particularly in dishes that contain vegetables as the basis of the flavours. Anise Seed is not related to star anise. Common Uses The licoricey taste of Anise Seed is most commonly used to make liqueurs such as Ouzo, Anisete and Pernod. It is widely used in cake baking and cookies, such as Italian biscotti. Citrus fruits in its fresh form are elevated with a sprinkle of Anise Seeds. It complements dark breads and is often used in chutneys. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
